What a Bunch of Smoothies

SUZANNE CARREIRO, Special to the Chronicle

Published
4:00 am PDT, Wednesday, June 28, 1995

Dust off the blender: It's smoothie time. Not that summer is the only time you can whip up these refreshing drinks, but hot weather and a bounty of fresh fruit make smoothies both easy and much appreciated.

If you've only had yogurt smoothies, you're in for a nice surprise. Most of the recipes below are made with nonfat milk -- whirled with ripe summer fruit and lots of ice -- to make delicious fat-free and ultra low-fat drinks. The milk provides a neutral background, so the luscious fruit flavors stand out.

Almost any combination of ripe fruit makes a wonderful smoothie: Cherries, cantaloupes, blueberries, bananas, mangoes, raspberries, lemons, limes and peaches are all at their peak in July.

The secret to a great fruit smoothie lies not only in using a neutral base, but also in freezing fresh fruit at home -- an easy process that's worth the extra step (see tip box). A smoothie made with frozen fruit requires less ice, which makes a fruitier, colder, thicker drink (you'll need a straw). Freezing quantities of fruit at their peak makes sense, especially when you consider flavor and price. Since fruit can be frozen for up to three months, there is the added convenience and pleasure of sipping summer fruit smoothies right into fall.

Smoothie variations abound. Wonderful smoothies, such as the Mocha Shake, can be made without fruit. The Strawberry Tea Icy relies on brewed tea and frozen fruit juice concentrate.

Other ingredients may be added to change a smoothie's character. Nonfat dry milk powder adds calcium and protein. Rum, especially good with tropical fruits, transforms the Mango Coconut Slush into a brunch drink. And orange liqueur changes the Blueberry Peach Smoothie into dessert.

HOW TO FREEZE SUMMER FRUIT

Almost any ripe fruit may be frozen for smoothies -- including mangoes, pineapple and melons. Here are a few guidelines: -- Wash, peel and cut fruit into bite-size pieces. Rinse berries; drain on paper towels. -- Dip banana and peach slices into 1/2 cup water mixed with 2 tablespoons lemon juice to keep them from discoloring. -- Place fruit pieces about 1/4 inch apart on a sheet pan; freeze the fruit, uncovered, for about 1 hour. -- Remove fruit with a spatula. You may freeze it up to 3 months in zipper-style plastic freezer bags.